For The Beef
Beef chuck roast
Flour
Salt & Pepper
Onion powder
Italian seasoning
For the Stew
Yellow onion
Garlic
Tomato paste
Balsamic vinegar
Russet potatoes
Sweet potato
Carrots
Beef broth
In a large zip-top bag combine beef ingredients and shake well.
Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth, (star anise if using) to the slow cooker.
Cook on low for 5 to 7 hours or high for 3 to 4 hours (stir about half way through), until potatoes are tender and meat is cooked through.
Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
Make a slurry by whisking 2 tbsp of flour with 3 tbsp of cool water. 20-30 minutes before serving, stir the slurry into the slow cooker, set to HIGH. Stew should thicken within 20-30 minutes.
Use beef chuck for the most tender stew.
You can brown the meat beforehand for a caramelized, hearty depth of flavor.
Allow to cool before transferring to freezable containers. Can be stored in the freezer for up to 3 months.